Stovetop Ramen Italiano

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Have you made this?

The first time I made this recipe, I could not find the original so I improvised, made a change every time I made it and this is the final dish. My family loves it and my grandson, who was 4 at the time, eats nothing but plain noodles took a bite and loudly proclaimed to his mother's astonishment, "This is really good." The best part of this recipe is that it is quite tasty the next day just warmed to get the chill off. I have also made this with cheddar cheese, it is not as good, but works in a pinch. Leave out the sausage and you will have a hearty vegetarian dish.

How to Make Stovetop Ramen Italiano

Saute sausage until no longer pink and beginning to brown. Remove to a bowl and keep warm. Add 1T evoo to pan and sauté vegetables until tender. Remove to a bowl and keep warm.

In the same pan on medium low heat, add 2T evoo and place ramen in pan, pour egg over noodles, using a fork to distribute egg, cover and cook about 1 or 2 minutes until egg is set.

Pour sauce over noodles and leave some space around edge, smooth and press carefully into noodles . The amount of sauce depends on the moistness of the dish, not enough and it will be dry, too much and it will not cut like a pie wedge.